A stout, work-horse slicer built for fish, poultry, and hard-use prep. The 240mm blade carries the familiar girth of a traditional deba yet swaps the single bevel for a Western double edge, giving you maximum versatility without the learning curve. A durable composite-wood handle with stainless bolster offers Western ergonomics and moisture resistance, while the mono-steel blade shows a clean satin grind that sharpens easily and bites deep with every cut.

Nihonkou by Sakai Jikko merges more than 120 years of Sakai forging with an approachable high-carbon steel. Blades are hand-forged, heat-treated to roughly 59 HRC, then honbazuke-sharpened for effortless glide. The lower-alloy carbon steel takes a screaming edge comparable to White #2, yet remains tough enough for heavier butchery tasks—perfect for cooks who don’t mind a quick wipe-down and occasional oiling.

Sakai Jikko 堺實光 has been crafting knives in Sakai, Osaka since 1901. Still family-run in its fourth generation, the firm preserves Sakai’s famed “hatsuke” polishing tradition while collaborating closely with professional chefs to refine each design.

Sakai Jikko 堺實光 a collective of veteran smiths, grinders, and sharpeners—undertake every step from forging to final edge, ensuring consistency that has made Jikko a go-to brand for working kitchens all over Japan.

Yo-Deba (Western Deba) adopts the heft and blade geometry of a classic deba but with a double-bevel profile and full-tang handle. The result is a robust knife ideal for filleting large fish, breaking down poultry, and tackling crustaceans without the right-hand bias of the traditional single-bevel deba.

Monosteel Construction forges the entire blade from a single piece of steel, creating a seamless microstructure from spine to edge. This eliminates weak joints between layers, delivers balanced weight distribution, and simplifies both sharpening and maintenance compared to laminated blades. The uniform hardness and simplified care make monosteel knives ideal for first-time buyers and busy kitchens.